Kartoffelsalat (German Potato Salad)

Ingredients

• 2 lbs waxy potatoes (such as Yukon Gold or red potatoes)
• 1 tbsp kosher salt
• 1 cup vegetable broth, warm
• ½ cup white wine vinegar
• 1 whole yellow onion, medium
• 2 tbsp whole grain mustard
• ¼ cup extra-virgin olive oil
• 3 tbsp fresh parsley, flat-leaf
• 2 tbsp fresh chives
• ½ tsp black pepper, freshly ground

Instructions

1. 1

   Cut 2 lbs of waxy potatoes into 1/2-inch thick rounds (don't peel them — the skin adds texture and holds the pieces together). Place them in a large pot and cover with cold water by 2 inches.

2. 2

   Add 1 tbsp of kosher salt to the water and bring to a boil over high heat. Once boiling, reduce to medium heat and simmer until a fork pierces the center easily but the potato still holds its shape, about 12-15 minutes. You want them cooked through but not falling apart.

3. 3

   While the potatoes cook, dice 1 medium yellow onion into 1/4-inch pieces. Finely chop 3 tbsp of fresh flat-leaf parsley and 2 tbsp of fresh chives and set aside.

4. 4

   Drain the potatoes in a colander, reserving the pot. Return the potatoes to the warm pot — keeping them warm is key because warm potatoes absorb the dressing much better than cool ones.

5. 5

   Pour 1 cup of warm vegetable broth and 0.5 cup of white wine vinegar into a small bowl. Whisk in 2 tbsp of whole grain mustard and 0.25 cup of extra-virgin olive oil until the vinegar and oil are emulsified — the mixture should look slightly creamy.

6. 6

   Pour the warm dressing over the hot potatoes, then gently fold in the diced onion. The potato pieces should glisten with dressing and the onion should scatter throughout. Let sit for 2 minutes, then fold gently again — this redistributes the dressing evenly.

7. 7

   Taste a bite of potato and dressing. Add more salt and 0.5 tsp of freshly ground black pepper to taste — the salad should taste bright and tangy with a savory backbone.

8. 8

   Transfer the warm potato salad to a serving bowl and scatter the chopped parsley and chives over the top. Serve warm or at room temperature — it will continue to absorb the dressing as it sits, so it actually tastes better after 30 minutes.

Tools you’ll need

• large pot
• colander
• small bowl
• whisk
• fork
• cutting board
• chef's knife
• wooden spoon

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